1 cup pumpkin puree
1 cup rolled oats
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Stir in the pumpkin puree and egg until fully combined.
In a separate bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This prevents spreading and improves texture.
Once chilled, use a tablespoon or cookie scoop to portion out the dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the icing by whisking together powdered sugar and milk in a bowl until smooth. Feel free to add vanilla or pumpkin spice for extra flavor.
Once the cookies are completely cooled, drizzle or spread the icing evenly over the tops. Allow the icing to set before serving.
